Gravity to high?

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mcevoy said:
I'm doing my first partial mash, a porter, from this recipe http://www.love2brew.com/v/vspfiles/love2learn/kitinstructions/robustporter(pm)pdf.pdf

Original gravity was 1055. After two weeks in primary the gravity is only down to 1020 and hasn't moved for a few days.

Should I repitch more yeast? I've read that darker grains get higher FG. True?
Click to expand...

If your mash temp was too high you will get a less fermentable wort. Are you confident you mashed at the right temp and your thermometer is calibrated?

Also, with extract, some contain a lot of specialty grain and result in higher FGs as well.

Usually all extract recipes are the ones that get stuck at 1.020, for a PM recipe mash temp plays a greater role.
 

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